7-Step Midnight Miso

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As I practice my food photography, I’m having fun playing with lighting, props, flat lays, and colors. I’m still not great at it, but it’s all about the journey of learning, right?

We decided to make a miso soup this week because the cold weather is setting in here in Queenstown, New Zealand, and we wanted something to warm us up that wasn’t too difficult to make.

Nick, the boyfriend man, had never had miso soup before this past week. HOW IS THAT POSSIBLE!?

Miso soup is one of the tastiest inventions on the planet!

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So, I tried out a recipe from another blog since I had never made it myself.

The first version came out pretty good; props to Healthy Nibbles.

A few days later, my friend Sydney came over for dinner and we decided to make our own version of it, photograph it, and share it with you on here!

It’s probably one of the easiest recipes of all time.

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It could probably be made in less than 7-steps, to be honest, but we thought, “Hey, it just happened this way and it tastes good, so we’re sharing it exactly how we made it.”

The broth tasted delightful, but we still need to figure out which noodles we like best. The ones we used ended up sticking together, so we’re on the market for a new noodle choice.

Any recommendations!?

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You can use a multitude of noodle options for miso soup, so find a type you love and toss it in.

I hope you enjoy this recipe and our attempt at dark, moody food photos.

Thank you for your help, Syd! You’re a legend.

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7-STEP MIDNIGHT MISO

INGREDIENTS

  • 2-3 star anise

  • 1 cinnamon quill

  • 4-5 whole cloves

  • 4 cups of vegetable broth

  • 1-2 cups of water

  • 1 yellow onion (sliced)

  • 3 spring onions (save some chives for garnish)

  • 2 tbsp vegan miso paste

  • 2 tbsp soy sauce

  • 1 thumb size piece of ginger (minced)

  • 4 cloves garlic (diced)

  • 500g tofu

  • 8oz/225g mushrooms (sliced)

  • 16oz/450g bok choy

  • 16oz/450g udon noodles

  • 2 cups green cabbage (shredded)

  • 1 tsp chili flakes (optional for spice)

  • 1 whole chili (optional for spice)

  • Wasabi paste (will definitely kick it up a few notches!)

SERVINGS: 4-6

AMOUNT PER SERVING:

Calories: 581

Fat: 4.7g

Saturated fat: 0g

Carbohydrates: 113g

Sugar: 16.6g

Sodium: 2499mg

Fiber: 10.1g

Protein: 23.8g

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INSTRUCTIONS

  1. Take the cinnamon quill, cloves, and anise stars and put them in a large empty/dry pot over medium heat. Let the cinnamon, cloves, and anise heat up for about one minute, moving them around the pot with a cooking spoon. This will start to induce the flavors.

  2. Add the vegetable broth, miso paste, water, and soy sauce and bring to boil, then add the yellow onion, ginger, and garlic to the broth and reduce heat to low.

  3. After 5 minutes, stir in the mushrooms, tofu, spring onions, cabbage and boy choy and cover with a lid.

  4. Let veggies simmer for 15 minutes. Add any spicy options as desired.

  5. Using a spoon, fish out the cinnamon quill, cloves, and star anise so as not to serve them in the final bowl.

  6. Once you’re happy with the flavor, add noodles.

  7. When the noodles are cooked & ready, serve and garnish with spring onions (and chilis).

Enjoy!